First Pastrami

[homebrew]

Did my first pastrami over the weekend.

Overnight soak, changed water a couple of times.

Mustarrd, course black pepper and coriander rub

Test run for my new Maverick

225 for 11 hours smoked with pecan

Pulled from smoker, time for a rest in the fridge.

Sliced and ready for packaging

Close up

Sandwich with homemade saurkraut ready for dinner

 

[roller]

That is real nice and looks great. You did a fine job.

 

[SmokinAl]

Looks delicious!

Great job!

 

[venture]

Looks great from here!

Good luck and good smoking.

 

[bigfish98]

How much difference does soaking make on the final project. Is it a personal preference thing? Does it havw any effect on the moisture?

Bigfish

 

[alelover]

Soaking removes some of the salt from the curing process used to corn the beef. Great looking strami. Nice job.

 

[homebrew]

Thanks guys, it really turned out very good. I found that I actually prefer it cold with mustard on rye much better than rueben style.

 

[jc1947]

Homebrew,

   Very nice color on that pastrami I am going to try a mustard rub on my next one. Excellent BearView!

JC1947

 

[africanmeat]

It is a great looking pastrami it will do great Sammie's .

you did a great job .

 

[tjohnson]

Great Looking Pastrami!!

On my Bucket List

Todd

 

[fishwrestler]

Very nice looking,  If you want it more tender try steaming it for a couple of hours after pulling it from the smoker then letting it cool before slicing. I thought my Pastrami was good before steaming, but after it was great!

Robert

 

[smokin vegas]

Nice!!!

 

[scubadoo97]

How much difference does soaking make on the final project. Is it a personal preference thing? Does it havw any effect on the moisture?
Bigfish

Many people here make pastrami with a prepared corn beef.  Some do their own corning

Prepared corned beefs will vary widely in the amount of sodium per serving.  I have been using the Crown brand which has about 220mg of sodium per 4 oz of product.  I soak this over night and still find it salty.  Some brands have a whopping 1400-1600mg/4oz

 

[irie]

I would kill for a few slices of that right now!!!! the sandwich looks great btw nice work.

 

[bluebombersfan]

WOW very nice sammie!!!  GREAT JOB!!!!! 

 

[bluebombersfan]

What Temp did you take your pastrami to??

 

[woburn]

wow....u read my mind. i was in Montreal yesterday and having the authentic montreal smoked meat sanwich......urs looks way better...

 

[bigfish98]

Did one of my own without soaking and I was fine with the amoun of salt. Definately a personal preference.

Bigfish

 

[bluebombersfan]

Did one of my own without soaking and I was fine with the amoun of salt. Definately a personal preference.
Bigfish

What internal temp did you take yours to and what temp did you smoke it at?  I have one I want to try but have found so many different threads I can't figure out how to do mine? 

 

[raymo76]

Excellent work my friend!